I was making several attempts to make beet kvas which would be not just healthy, but actually tasty drink. And finally, below is the recipe for delicious beet kvas as I imagine it to be. It ment to be drunk in small quantities as it is strong and potent potion, so don't loose control :) or your stomach might get upset.
- 2 large beet roots
- 2 tbsp salt
- 1 tsp whole black peppercorn
- 1 tsp whole allspice
- 2 garlic cloves, sliced
- 2 bay leaves
- filtered water
1) Peel beets, cut into large sticks and place in a clean glass 1-gallon jar
2). Add remaining ingredients, cover loosely with a lid and let it stay on a counter for 7-10 days.
3). I like to check on it every day. First days you'll see a little of white foam on a surface. I spoon it out and discard.
At the end of the process of fermentation, after about 5 days, you'll notice that kvas become very dark, there is no white foam anymore but rather pretty, dark bubbles around the top on a surface.
With a clean spoon, try a little of kvas every day, when it reaches the right for you level of acidity, transfer it in a fridge and enjoy in a little quantities at a time. Remember, that beet pieces can be used as well, in a salad or just as a nice side to your meal.
Notes:
- when buying beets, choose the darkest.
- for fermentation, I like to upcycle tall and narrow pickle jars with a wide neck.
- traditionally, at old times, in Ukraine, beet kvas was often used in cooking, for borscht or stews.
